Easy Loaf Pan Keto Ice Cream (No-Churn Recipe)

This keto ice cream is simple and fun to make. You can make it designer ice cream by adding your favorite candies, nuts, chocolate chips, and etc. The ice cream turns out rich and creamy and perfect alone or used on top of pie or cake.

Easy loaf pan keto ice cream – Recipe

The way of preparation – easy

Prep time

Prep time – 15 minutes

Cooking time – 15 minutes

Passive time – 6 hours

Yields – 10 servings

Ingredients:

1 13.5-ounce can full-fat coconut milk

3/4 cup xylitol erythritol (or to taste)

1/4 teaspoon salt

1/4 teaspoon xanthan gum

2 cups heavy whipping cream

4-6 teaspoons vanilla extract

Instructions on how to make easy loaf pan keto ice cream

Place a 9x 5 inches loaf pan in the freezer to chill.

Add coconut milk, sweetener, and salt to a saucepan over medium heat.

Whisk until all the solids from the coconut milk have the dissolved and the mixture is smooth.

Sprinkle xanthan gum little by little and blend until fully combined.

Sieve the mixture to a bowl, cover with a layer of cling film (saran wrap) laid directly over the vanilla mixture, and allow the mixture to cool completely.

The texture will be thick and jelly-like.

Add heavy cream to a large chilled bowl and whip until soft peaks form.